5/29/2016
Baton Rouge Community College
Academic Affairs Master Syllabus
Date Approved or Revised:
Course Name:
6 February 2014
General Horticulture
BRCC Course Rubric:
HORT 205
CIP Code:
01.1103
Lecture Hours:
3
State Common Course Rubric:
Lab Hours: 0
Credit Hours: 3
Course Description: Introduces the science and art of modern horticultural plant production,
including propagation, fertilization, pest control, and pruning; major groups of garden crops
including vegetables, fruits and nuts, ornamentals, houseplants and florist crops. Includes
demonstrations on propagation and culture of garden plants in field and greenhouses.
Prerequisites:
None
Co-requisites:
None
Suggested Enrollment Cap:
24
Learning Outcomes: Upon successful completion of this course, the students will be able
to:
1. Demonstrate an understanding of plant classification, structure, growth, propagation and
production in the field of horticulture;
2. Recognize the major commodity groups found in horticulture and describe the principles
of each.
Assessment Measures: Assessment of all learning outcomes will be measured using the
following methods:
1. Learning outcomes will be assessed by administering instructor-designed periodic exams
during the semester.
2. Instructor-designed assignments will assess the learning outcomes and will be given as a
portion of the total grade. Assignments may include written and oral assignments,
journal writings of field experiences, projects, homework, and quizzes; all assignments
will be graded using an instructor-designed rubric.
Information to be included on the Instructor’s Course Syllabi:

Disability Statement: Baton Rouge Community College seeks to meet the needs of its
students in many ways. See the Office of Disability Services to receive suggestions for
disability statements that should be included in each syllabus.

Grading: The College grading policy should be included in the course syllabus. Any
special practices should also go here. This should include the instructor’s and/or the
department’s policy for make-up work. For example in a speech course, “Speeches not
given on due date will receive no grade higher than a sixty” or “Make-up work will not
be accepted after the last day of class.”

Attendance Policy: Include the overall attendance policy of the college. Instructors may
want to add additional information in individual syllabi to meet the needs of their
courses.

General Policies: Instructors’ policy on the use of things such as beepers and cell phones
and/or hand held programmable calculators should be covered in this section.

Cheating and Plagiarism: This must be included in all syllabi and should include the
penalties for incidents in a given class. Students should have a clear idea of what
constitutes cheating in a given course.

Safety Concerns: In some programs this may be a major issue. For example, “No
student will be allowed in the safety lab without safety glasses.” General statements such
as, “Items that may be harmful to one’s self or others should not be brought to class.”

Library/ Learning Resources: Since the development of the total person is part of our
mission, assignments in the library and/or the Learning Resources Center should be
included to assist students in enhancing skills and in using resources. Students should be
encouraged to use the library for reading enjoyment as part of lifelong learning.
Expanded Course Outline:
I.
Introduction to Horticulture
II.
History of Horticulture
III.
Plant Anatomy
A. The Plant Cell
B. Simple and Complex Tissues
C. Stems, Buds, Leaves, and Roots
D. Flowers and Fruit
IV.
Plant Propagation
A. Sexual
B. Vegetative
V.
Plant Classification
VI.
Plant Growth: Environment - Soil
VII. Plant Physiology
A. Vegetative Growth
B. Reproductive Growth
C. Photosynthesis and Respiration
VIII. Plant Breeding and Genetics
IX.
Origin and Domestication of Cultivated Plants
X.
Post-harvest Handling and Marketing of Horticultural Products
XI.
Greenhouse Industry
XII. Landscape Design, Installation and Maintenance
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XIII. Nursery Production
XIV. Turfgrass Establishment and Maintenance
XV. Fruit and Nut Crops Production
XVI. Vegetable Crop Production
XVII. Cut Flower Production
XVIII. Tropical Fruit and Nut Crop Production
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